The English walnut (Juglans regia) — also called the Persian or common walnut — originated in Central Asia and has been cultivated for thousands of years. Despite the name “English,” the tree is not native to England; the name arose because English merchants were the primary traders of the nut in many markets. It is by far the most commercially important walnut species.
Walnuts are one of the oldest known tree foods, with archaeological evidence of consumption dating back over 9,000 years. The kernel has a distinctive, slightly bitter, earthy flavour and a rich, oily texture. Walnuts are eaten raw, toasted, in baked goods, in salads, and pressed for their oil. The trees are also valued for their timber. Major producing countries include China, the United States (particularly California), Chile, and Iran.
How it's produced
English walnuts are grown in orchards on grafted trees that begin bearing commercially around five to seven years after planting and can remain productive for decades. The trees require a temperate climate with cold winters (for dormancy) and warm, dry summers (for nut development and harvest).
Harvest typically occurs in autumn when the green outer husk splits and the nuts fall or are mechanically shaken from the tree. The nuts are collected, the husks removed, and the shells washed and dried to reduce moisture and prevent mould. In Australia, walnuts are grown primarily in Victoria, Tasmania, and parts of New South Wales, with the industry expanding steadily.
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